Opinion: Fruits and vegetables are becoming barbecues' main event - FreshFruitPortal.com

Opinion: Fruits and vegetables are becoming barbecues' main event

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Opinion: Fruits and vegetables are becoming barbecues' main event

By Frieda’s Specialty Produce CEO Karen Caplan

KarenEvery summer, millions of Americans take their cooking outside to their outdoor grills. The grilling season officially kicks off during Memorial Day weekend (May 25), continues with Father’s Day (June 21), Fourth of July weekend, and concludes on Labor Day weekend (September 7).

While cooking food over an open flame has been around since humans discovered fire, this all-American tradition moved from campgrounds and picnics to suburban backyards after World War II in the 1950s. Recent studies show that 87 percent of American households have outdoor barbecues, and they believe grilling more often is a healthier way to prepare meals.

Until these past few years, meat has been the focus for grilling—hamburgers, hot dogs, steaks, chicken breasts, and even fish. But as Americans are changing the way they eat, more vegetables and fruits are taking up more and more space on the grilling grate.

Fruits and vegetables are no longer just the garnish at a backyard barbecue. They are becoming the main event.

Grilling vegetables actually combines two of the top food trends for 2015: vegetables as the main course and smoked foods. The McCormick grilling flavor forecast for 2015 includes a “Smokin’ Veggie Starters” category. Not to mention, grilling brings out the flavors of fruits and vegetables like no other cooking method can.

As the summer tradition becomes more vegetable-centric, shoppers will be looking for new and exciting produce to put on the grill—something beyond traditional items like bell peppers, onions, carrots, zucchini, and corn.

Grilled Fava Beans

Grilled Fava Beans

Gastropub darling shishito peppers are finding their way into home kitchens. Grilling salad or leafy greens also gained popularity in the past few years with Romaine lettuce, radicchio, Belgian endive, and baby bok choy. Eggplant slices, artichoke and avocado halves, whole fava beans, and elephant garlic cloves all grill up beautifully. And of course, grilled slabs of cauliflower “steaks”—especially the colored ones—make for an impressive and nutritious entrée.

From humble apples and pears to exotic tropical fruits like starfruit, grilled fruits are also making a splash on the menu. There’s something shoppers love about the smoky and sweet flavor combination! Caramelized sugar on juicy, sweet stone fruit halves is always a crowd favorite. Watermelon and dragon fruit also take on lovely flavors when grilled. Grilled citrus fruits develop a different, more complex flavor to add to cocktails, salsas, and desserts.

With all this talk about grilling, I think I need to roll out my grill tonight and get my veggies on.

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